Imen Dridi Martha Stewart’s Gravy for Turkey is made with giblet stock, Madeira wine, flour, rosemary, salt, and pepper. This recipe takes approximately 30 minutes to prepare and serves 8. Follow these straightforward steps to create a delicious gravy that will complement your roast turkey perfectly.
More Martha Stewart Recipes:
- Martha Stewart Key Lime Pie Recipe
- Martha Stewart German Chocolate Cake Recipe
- Martha Stewart Fish Burger
💗 Why You’ll Love This Gravy For Turkey Recipe:
- Delightful Fusion of Flavors: The blend of Madeira wine, fragrant rosemary, and savory giblet stock crafts a rich, savory symphony for your taste buds.
- Foolproof Gravy: Master the art of lump-free perfection with our straightforward steps, ensuring a consistently luscious gravy on every occasion.
- Versatile Pairing: This delectable gravy isn’t limited to turkey; it’s a versatile companion, enhancing the flavor of all your holiday dishes with effortless elegance.
❓ What Is Martha Stewart Gravy For Turkey Recipe?
Martha Stewart’s Gravy For Turkey boasts a delectable mix of Madeira wine, rosemary, and giblet stock. This easy-to-follow recipe guarantees a savory, lump-free gravy, enhancing your holiday feast.
🍗 Martha Stewart Gravy For Turkey Ingredients
- Giblet Stock
- Perfect Roast Turkey 101
- 1 ½ cups Madeira wine
- 3 tablespoons all-purpose flour
- 2 teaspoons minced fresh rosemary
- ¾ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
🥣 How To Make Martha Stewart Gravy For Turkey
- Make stock from the giblets while the turkey is cooking.
- Move the turkey to a big plate after it’s been roasted. Fill a fat divider with the pan’s juices. Wait about 10 minutes for the layers to separate.
- Leave the solids out of the stock after straining it and then put it back in the pot to warm it up over low heat.
- Put the pan on top of the stove and set the heat to medium-high. First pour Madeira into a measuring cup, then into the pan. Let it bubble, and use a wooden spoon to scrape the bottom and sides of the pan to get rid of any bits that are stuck on.
- Filter the flour into a glass jar with a lid that fits tightly. Pour one cup of stock into the jar and seal the lid. Combine by shaking.
- Pour the slurry into the baking pan slowly and stir it in. For two to three minutes, stir the flour around over medium heat until it’s cooked. Stir in the rest of the stock slowly.
- Add medium-high heat. Add to the roasting pan the dark drippings that have gathered at the bottom of the fat separate. Get rid of fat. Add rosemary and mix.
- Put some salt and pepper on it. Reduce the heat and let it cook for 10 to 15 minutes.
💭 Recipe Tips:
- Splitting Fat Efficiently: For easy fat removal, let the pan juices settle for 10 minutes before using a fat separate.
- Flavorful Stock: Filter and warm the giblet stock before adding it to the gravy to make it more substantial.
🧆 What To Serve With Gravy For Turkey?
Pair Gravy For Turkey with Perfect Roast Turkey, Mashed Potatoes, Herb-Infused Stuffing, Crispy Roasted Vegetables, Fluffy Dinner Rolls, Creamy Cauliflower Mash, Buttery Cornbread, Cranberry Sauce ,Green Bean Almondine, Sweet Potato Casserole.
🎚 How To Store Leftovers Gravy For Turkey?
- In the fridge: Store leftovers Gravy For Turkey in an airtight container for up to 3 days.
- In the freezer: Freeze leftover For Turkey in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Gravy For Turkey?
- In the oven: You can reheat leftover Gravy For Turkey in the oven for 15 minutes at 350°F.
- In the microwave: Heat leftover For Turkey in a microwave-dishe on high for 1-2 minutes.
- On the stove: Simmer leftover For Turkey over low heat for 5 minutes.
- In the air-fryer: Reheat leftover Gravy For Turkey for 10 minutes at 325°F.
FAQ’S
Can I Use Turkey Drippings Instead Of Giblet Stock?
Yes, you can use turkey drippings instead of giblet stock to make gravy the drippings will add a rich, savory flavor to the gravy. You can use them as a base for the gravy and adjust the seasoning accordingly.
How Do I Know If The Flour Is Cooked Properly?
To know if the flour is cooked properly, you should stir it over medium heat for about two to three minutes after adding it to the pan with the Madeira wine and stock.
How Can I Ensure The Gravy Is Not Too Thick?
To ensure the gravy is not too thick, you can control the consistency by adjusting the amount of stock you add. If the gravy is too thick, you can gradually add more stock while stirring continuously until you reach the desired consistency.
How Do I Know If The Gravy Is Done Cooking?
You will know the gravy is done cooking when it has thickened to your liking and all the flavors have melded together.
Try More Martha Stewart Recipes:
- Martha Stewart Madeleine Cookie Recipe
- Martha Stewart Cabbage Roll Recipe
- Martha Stewart Smashed Potatoes
Martha Stewart Gravy For Turkey Nutrition Fact
- Calories: 121
- Total Fat: 5g
- Saturated Fat: 1.5g
- Polyunsaturated Fat: 1.2g
- Monounsaturated Fat: 2.1g
- Cholesterol: 4.8mg
- Sodium: 1373mg
- Total Carbohydrates: 12g
- Dietary Fiber: 1g
- Sugars: 0.5g
- Protein: 6.2g
- Potassium: 259.4mg
Martha Stewart Gravy For Turkey Recipe
Description
Martha Stewart’s Gravy for Turkey is made with giblet stock, Madeira wine, flour, rosemary, salt, and pepper. This recipe takes approximately 30 minutes to prepare and serves 8. Follow these straightforward steps to create a delicious gravy that will complement your roast turkey perfectly.
Ingredients
Instructions
- Make stock from the giblets while the turkey is cooking.
- Move the turkey to a big plate after it’s been roasted. Fill a fat divider with the pan’s juices. Wait about 10 minutes for the layers to separate.
- Leave the solids out of the stock after straining it and then put it back in the pot to warm it up over low heat.
- Put the pan on top of the stove and set the heat to medium-high. First pour Madeira into a measuring cup, then into the pan. Let it bubble, and use a wooden spoon to scrape the bottom and sides of the pan to get rid of any bits that are stuck on.
- Filter the flour into a glass jar with a lid that fits tightly. Pour one cup of stock into the jar and seal the lid. Combine by shaking.
- Pour the slurry into the baking pan slowly and stir it in. For two to three minutes, stir the flour around over medium heat until it’s cooked. Stir in the rest of the stock slowly.
- Add medium-high heat. Add to the roasting pan the dark drippings that have gathered at the bottom of the fat separate. Get rid of fat. Add rosemary and mix.
- Put some salt and pepper on it. Reduce the heat and let it cook for 10 to 15 minutes.
Notes
- Splitting Fat Efficiently: For easy fat removal, let the pan juices settle for 10 minutes before using a fat separate.
Flavorful Stock: Filter and warm the giblet stock before adding it to the gravy to make it more substantial.
